2 T. olive oil
2 fennel bulbs, sliced paperthin
2 leeks (white part only) sliced paperthin
1 lg sweet onion
3 tsp. dried oregano
1 1/2 tsp. fennel seeds
1 T. chopped jalepeno pepper
4 lg tomatoes chopped
1/2 cup orange juice
 2 cans chopped clams plus liquid
1 pound sea scallops
1/4 cup fresh basil, chopped
1.  Warm oil over medium heat in a heavy, large pot.
2. Add next 6 ingredients (through peppers), saute until tender, about 7 min.
3. Add tomatoes and orange juice.
4. Add clams and scallops.  Cover pan, reduce heat, and simmer for 5 minutes.  Be careful not to overcook.
5. Sprinkle with fresh basil and serve. 
Makes 8 servings.